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Adam at The Boston Shaker has a really nice one, that's more for the home bartender, although a few Boston area bartenders use them, too. I'm a little partial to them, since my mom-in-law makes them for him, but don't hold that against me...

It was--at one time--distributed in the US. I stumbled upon a bottle a couple years ago and bought it on a whim. Not knowing what to do with it, I emailed Ted Haigh for advice. He suggested pouring it over fruit. Turns out, that is really the only use for the stuff. Seriously! So, that went down the drain. In a nutshell, it's very sweet and never

I don't know what your wine by the glass program is like, but having sold wine for a number of years, I've always encouraged Sangrias as a way to purge those bottles of BTG wine that have been sitting around a day too long. It keeps the quality of the BTG program up and Sangria costs down.

[quote user="Zeus"] coming across an updated book about the differences [/quote] It's that "updated" part that makes it a challenge. As far as I can tell, there really isn't one. The two I refer to most are: Tequila , Alberto Ruy-Sanchez and Margarita de Orellana, editors: light brand descriptions, good regional info, etc